中国各代在饮食上均有不同的风格,唐朝时饼和饭是主旋律,宋朝全民热爱下馆子,明朝外来食材掀起了革命,清朝是满汉全席的奢华。特别是辣椒的传入,对中国饮食是一个革命性的,没有辣椒,今天的川菜、湘菜无法形成。在中国古代,辛辣的调料十分多,重要的有花椒、姜、茱萸、扶留藤、桂、胡椒、芥辣、辣椒等。在明代辣椒传入中国前,花椒、姜、茱萸使用最多,是中国民间三大辛辣调料。春秋战国时在陕西省关中地区,有一种芸 Different generations in China have different styles of eating and drinking. The main theme of cake and rice in the Tang Dynasty was the love of all the people in the Song Dynasty. The Ming Dynasty set off a revolution in the exotic ingredients and the Qing Dynasty was full of luxurious seats. In particular, the introduction of peppers, the Chinese diet is a revolutionary, there is no pepper, today’s Sichuan, Hunan can not be formed. In ancient China, spicy spices are very much, the important pepper, ginger, dogwood, support rattan, Guangxi, pepper, mustard, pepper and so on. In the Ming Dynasty before the introduction of Chinese peppers, pepper, ginger, cornel most used, is the Chinese folk three spicy seasoning. Spring and Autumn and the Warring States Period in Shaanxi Province Guanzhong region, there is a Yun